Make Crostata Crust: Cut butter into flour, sugar and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
Mix vanilla and water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
Gather dough into a ball; shape into flattened 5-inch round.
Wrap in plastic wrap and refrigerate about 30 minutes or until firm.
Roll pastry into 12-inch circle on lightly floured surface.
Place on ungreased large cookie sheet.
Heat oven to 400ºF.
Mix 1/2 cup sugar and the flour in large bowl.
Stir in apples.
Mound apple mixture on center of dough circle to within 2 inches of edge.
Fold edge of dough over apple mixture; crimp edge of dough slightly.
Mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
Bake 27 to 32 minutes or until crust is golden brown.